Prepare the rice noodles according to package directions. Do not overcook as they are cooked again with the rest of the dish. Drain, rinse in cold water, toss in sesame oil, and set aside.

Meanwhile, heat a wok over medium-high heat until very hot, then add one tablespoon of groundnut oil. When the oil is hot, add the white parts of the green onion and the garlic. Season with salt and pepper, to taste, and stir fry for 1-2 minutes.

Add the shrimp to the wok and season with additional salt and black pepper, if desired. Stir fry for 2 minutes until the shrimp is cooked and the color changes. Do not overcook. Transfer the shrimp and the onion-garlic mixture to a rimmed plate and set aside.

Reheat the wok if required and add the other tablespoon of groundnut oil to it. Add the carrots, red bell pepper, and red jalapeño pepper and stir fry for 2-3 minutes. Add the minced ginger and curry paste and continue stir-frying the mixture for another 1-2 minutes.

Reduce the heat to medium-low and stir in the coconut milk and broth. Simmer for 4-5 minutes.

Remove the wok from the heat and add the cooked rice noodles, shrimp and onion mixture, and the chopped cilantro to the skillet. Add the fresh lime juice and stir to combine. Taste and season with additional salt and black pepper, if desired. Cover and set aside for 5 minutes or until most of the excess liquid is absorbed.

To serve, transfer the shrimp noodles to individual serving bowls and top each serving with some sliced green onion, black sesame seeds, chopped peanuts, and lime wedges for squeezing. Enjoy!